Simply Roasted Carrots

* Picture taken after we started to devour the yummy carrots

Chef Spotlight: Raquel took the reins of this healthy side dish to accompany our girls night fiesta. Patti, the non-onion lover, was eventually bound to be overruled by the love Raquel and I have for roasted onions. Alas, she just picked them out and survived.

Ingredients:

2 lb. bag carrots, peeled

6 pieces of garlic

1 onion, chopped

2 tbsp. olive oil

2 tbsp. sea salt

2 tbsp. fresh pepper

1 tbsp. Trader Joe's 21 seasoning salute (not necessary- a fun extra if it is available to you)

1 tbsp. natural sugar (or sugar substitute for a calorie-free alternative)

Procedure:

Cut the ends off the carrots, discard. Cut the width of the carrots in half, then begin to cut the carrots lengthwise into spears. Place the carrots onto a greased cooking tray. Cut the onion in half, then cut into chunks. Peel the garlic (easiest way to peel garlic is to smash it first with the back of a knife and then take off the skin) and cut the pieces in half, lengthwise.

Layer the onions and garlic on top of the carrots, then add the oil, sea salt, fresh pepper, and optional 21 seasoning salute. Shuffle the tray to even out the toppings a bit.

Then before putting into the oven, sprinkle some natural sugar (or a sugar-substitute for a calorie-free option) and roast on 425 for about 45 minutes, flipping the carrots midway. Enjoy! Serves 4.